Thank you for asking - it came out great! As I had planned I added no spices or flavorings to either the seitan or the broth - just wheat gluten and water - so we could note how future experiments change it. I marinated it in red wine, garlic, and herbs/spices along with portabello caps, tomatoes, whole garlic cloves, and broccoli, oven broiled in kebab form, served over wild rice mix.
The seitan was very pleasantly dense and "meaty"! Not rubbery. I was worried because as I was mixing/kneading it I showed it to my boyfriend and commented that, "it's like a giant rubber cement booger" and fretted that I'd done something wrong. Not so. The lack of seasoning wasn't a problem since it so beautifully took up the marinade. I was careful to do a couple things that I've read are good for the texture: I kept the water at a low simmer as opposed to a boil or near-boil; I let it cool in the broth rather than fishing it out right away.
I'm so excited! Like so many other times when I've made my own version of something I'm wondering, "why didn't I try this before?". I think it's maybe because recipes I'd seen before were the rinsing, rinsing, rinsing ones and I was scared off. One of the reasons I'm anxious to try this out is that I want to convert our household to vegetarianism in 2010. My boyfriend is agreeable to this, but he doesn't care for tofu (unless it is uber-firm, marinated, and grilled). I need to expand my non-meat protein repertoire. He loved
the seitan last night!
I would be very grateful for any recipes you'd care to share. I definitely want to try the nutritional yeast. The next thing I was going to try is the "simple seitan" recipe
from the Veganomicon cookbook (which includes nutritional yeast).